I gave Julia another shot, but this time it was just a sauce and a method for cooking mushrooms. All in all this was a really great dinner. I paired the fish with a whole wheat couscous and vegetable side dish. Me and the husband really loved this. The best part was it was fast and tasty!
I used some orange roughy that was in the freezer, defrosted and topped with salt, pepper and lemon. I put two small pats of butter on each fillet. Then I broiled in the oven until cooked through. The mustard sauce starts with a roux of butter and flour, combined with vegetable stock and some more butter and a little bit of mustard. Stewed mushrooms are also a part of this dish although no wholly visible. These are easily done by combining a 1/2c of water, 1/2 of a lemon squeezed, salt and pepper and 2 tbsp butter. Once they are cooked through, about 5 minutes. I further reduced the liquid and used it in the mustard sauce.
For the couscous salad I used an instant whole wheat couscous (Moroccan friends don’t lambaste me! I only did it to save time and I’m sure if I would have cooked it properly it would have been much better!) I picked up some Ziploc steamer bags to try them out. I LOVE them! I tossed in some broccoli and carrots, with 2 tbsp of water, and microwaved for 3 minutes. I chopped up the veggies and tossed them with the cooked couscous, topped with 1/2 lemon squeezed, salt and pepper, and a tsp of hot paprika.
This whole meal took less than 30 minutes to get together and was very good! It’s pretty open for many different interpretations and I’m sure just changing the sauce would change the entire dish.